CN102389104B - Assorted mushroom sauce and preparation method thereof - Google Patents
Assorted mushroom sauce and preparation method thereof Download PDFInfo
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Abstract
The invention provides assorted mushroom sauce which is prepared by the following components by weight: 10-16% of edible mushroom dry materials, 15-25% of soybean sauce, 0.5% of sesame, 0-3% of soy sauce, 0-2% of sesame oil, 17-25% of soybean oil, 4-14% of capsicum, 2% of ginger, 4-6% of scallion, 9-11% of flavoring agents, 0-0.3% of caramel, 0.3% of spice, 0-0.1% of edible essence, and the balance of water. The assorted mushroom sauce provided by the invention maintains original flavor and nutrition of mushrooms; various raw materials and ingredients are added; the prepared seasoning sauce not only can be eaten together with rice or bread, is nutritive and convenient, but also can be used for cooking and seasoning, can enhance the fragrance and delicious taste of dishes, and improve the attraction of dishes.
Description
Technical field
The invention belongs to the food processing technology field, be specifically related to a kind of assorted mushroom sauce and preparation method thereof.
Background technology
Edible mushroom is nutritious, is rich in the mineral matters such as protein, carbohydrate, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, and human body is had the effects such as anticancer, reducing blood lipid, ease constipation stomach and beauty treatment.It is edible that edible mushroom all can be population, is a kind of natural, healthy foodstuff.Edible mushroom has unique tempting fragrance, the fertile tender suitable stir-fry of meat, burning, braised, stew, cook soup and hot pot material, also suitable western-style food and cold vegetable dish in sauce, very good, crisp, tough, the delicious flavour of mouthfeel after the processing.Mostly traditional mushroom class is to appoint into various meat and fish dishes or be used for Baoshang for cooking in family or restaurant food city, and the mushroom class is made easily appetizing food or flavouring, realizes suitability for industrialized production, is the industry that was surging forward in recent years.At present, domesticly a large amount of various mushroom flavouring-soy-sauce classes that specialize occurred, but its local flavor is all comparatively single, can not satisfy the mouthfeel requirement that the eater improves day by day.
Summary of the invention
An object of the present invention is the technical problem that will solve for above, provide a kind of and give off a strong fragrance, delicate flavour is outstanding, sweet agreeable to the taste, be rich in the assorted mushroom sauce of unique mushroom Flavor.
Another object of the present invention provides a kind of method for preparing described assorted mushroom sauce.
The technical solution adopted in the present invention is as follows:
A kind of assorted mushroom sauce, made by the component of following percentage by weight:
In the local flavor mushroom sauce provided by the invention, described edible mushroom is at least three kinds in mushroom, flat mushroom, Asparagus, straw mushroom, pleurotus eryngii, grey mushroom (abalonelike), coprinus comatus, the agrocybe.
In the assorted mushroom sauce provided by the invention, described edible mushroom comprises the mushroom of 5 weight portions, the flat mushroom of 2 weight portions, the straw mushroom of 1 weight portion, the grey mushroom (abalonelike) of 1 weight portion and the agrocybe of 2 weight portions.
In the assorted mushroom sauce provided by the invention, described edible mushroom comprises the mushroom of 3 weight portions, the flat mushroom of 2 weight portions, the straw mushroom of 1 weight portion, the grey mushroom (abalonelike) of 1 weight portion and the agrocybe of 1 weight portion.
In the assorted mushroom sauce provided by the invention, described capsicum is that one or more in the goat's horn green pepper are done, pickled to bright capsicum, conical redpepper fruit.
In the assorted mushroom sauce provided by the invention, described flavor enhancement is one or more the mixing in yeast extract, monosodium glutamate, inosinicacid sodium salt, guanylic acid sodium salt, butanedioic acid sodium salt, white granulated sugar, the edible salt.
In the assorted mushroom sauce provided by the invention, described spice is the mixing of following one or more: cassia bark, cloves, husky ginger, Radix Glycyrrhizae, yellow ginger, anise, Chinese prickly ash, pepper, spiceleaf, black green pepper, tsaoko, nutmeg, fennel seeds or its essential oil that extracts.
In the assorted mushroom sauce provided by the invention, described flavoring essence is edible mushroom essence.
The present invention also provides a kind of method for preparing described assorted mushroom sauce, may further comprise the steps:
1) the various raw materials of weighing and batching;
2) first with dry edible mushroom removal of impurities, cleaning, be soaked in water 1 hour, be cut into granular;
3) add edible fungus granules, soybean oil, be heated to 105～155 ℃, add successively ginger, green onion, capsicum, fried to golden yellow, add again soya sauce and fry in shallow oil stir-fry after 2 minutes, add soy sauce, sesame, sesame oil, dark reddish brown, flavor enhancement, spice and water, in 90～105 ℃ of boilings, be incubated 10～60 minutes, add at last the flavoring essence mixing, can.
Compare with existing mushroom sauce, the present invention has following obvious advantage: (1) the present invention uses spice or its essential oil that the mushroom class is carried out seasoning, use suitable spice kind to carry out compatibility, the effect that can play Synergistic with original fragrance and the taste of mushroom, both strengthen the fragrance of mushroom, can improve again the delicious mouthfeel of mushroom; (2) frying technological process among the present invention adopts appropriate treatment temperature, can make the strong fragrance of the generation of fried material and don't can cause the material coking; (3) digesting technoloy among the present invention adopts appropriate treatment temperature and processing time, both can kill the harmful bacteria in the sauce, and keep as much as possible original local flavor and the quality of mushroom class; (4) the present invention is a kind of novel flavouring and manufacture craft thereof, by edible mushroom is made uncap ready-to-serve appetizing food or flavouring through manufacture crafts such as seasoning, boilings, is conducive to realize suitability for industrialized production.
The specific embodiment
Reach technological means and the effect that predetermined goal of the invention is taked for further setting forth the present invention, below in conjunction with accompanying drawing and preferred embodiment, its specific embodiment of preparation method, step, feature and the effect thereof of the mushroom flavouring-soy-sauce that foundation the present invention is proposed are described in detail as follows.
Embodiment 1
Prepare the assorted mushroom sauce of original flavor type according to following concrete steps:
1, by the various raw materials of following percentage by weight weighing and batching: edible mushroom (dry product) 12%, soya sauce 25%, sesame 0.5%, soybean oil 23%, bright capsicum 4%, ginger 2%, green onion 4%, white granulated sugar 9%, yeast extract 2%, dark reddish brown 0.3%, anistree 0.12%, spiceleaf 0.1%, white pepper powder 0.08%, lenthionine 0.1%, water 17.8%.
Wherein, described edible mushroom comprises the mushroom of 5 weight portions, the flat mushroom of 2 weight portions, the straw mushroom of 1 weight portion, the grey mushroom (abalonelike) of 1 weight portion and the agrocybe of 2 weight portions.
2, first above-mentioned dry edible mushroom is passed through removal of impurities, cleaning, then use 8 times water soaking 1 hour, be cut into the mushroom grain of 8mm * 8mm through four-dimensional dicer, mix for subsequent use.
3, add mixing mushroom grain and soybean oil in complaining and quarrel loudly, be heated to 140 ℃, add successively ginger, green onion, capsicum, fried to golden yellow, add again soya sauce and fry in shallow oil stir-fry after 2 minutes, add sesame, white granulated sugar, yeast extract, dark reddish brown, spice and water, in 100 ℃ of boilings, be incubated 15 minutes, add at last the lenthionine mixing, can can be produced delicious assorted mushroom sauce finished product.
Embodiment 2
Prepare the assorted mushroom sauce of spice type according to following concrete steps:
1, by the various raw materials of following percentage by weight weighing and batching: edible mushroom (dry product) 10%, soya sauce 15%, sesame 0.5%, soybean oil 25%, conical redpepper fruit does 3%, pickle goat's horn green pepper 11%, ginger 2%, green onion 4%, white granulated sugar 10%, monosodium glutamate 1%, anise 0.10%, spiceleaf 0.1%, white pepper powder 0.1%, water 18.2%.
Wherein, described edible mushroom comprises the mushroom of 3 weight portions, the flat mushroom of 2 weight portions, the straw mushroom of 1 weight portion, the grey mushroom (abalonelike) of 1 weight portion and the agrocybe of 1 weight portion.
2, first above-mentioned dry edible mushroom is passed through removal of impurities, cleaning, then use 8 times water soaking 1 hour, be cut into the mushroom grain of 8mm * 8mm through four-dimensional dicer, mix for subsequent use.
3, add mixing mushroom grain and soybean oil in complaining and quarrel loudly, be heated to 105 ℃, add successively ginger, green onion, pickle the goat's horn green pepper, conical redpepper fruit does, fried to golden yellow, add again soya sauce and fry in shallow oil stir-fry after 2 minutes, add sesame, white granulated sugar, monosodium glutamate, spice and water, in 105 ℃ of boilings, be incubated 40 minutes, get final product can, produce the assorted mushroom sauce finished product of fragrant peppery delicious food.
Embodiment 3
Prepare assorted mushroom sauce (agrocybe odor type) according to following concrete steps:
1, by the various raw materials of following percentage by weight weighing and batching: edible mushroom (dry product) 16%, soya sauce 15.3%, soy sauce 3%, sesame 0.5%, sesame oil 2%, soybean oil 17% is pickled goat's horn green pepper 11%, ginger 2%, green onion 6%, white granulated sugar 8%, yeast extract 3%, dark reddish brown 0.3%, anistree 0.1%, spiceleaf 0.1%, white pepper powder 0.08%, cumin 0.02%, agrocybe essence 0.1%, water 15.5%.
Wherein, described edible mushroom comprises the agrocybe of 11 weight portions, the mushroom of 3 weight portions, the Asparagus of 2 weight portions.
2, first the removal of impurities of above-mentioned dry product mushroom class, cleaning, then use 8 times water soaking 1 hour, be cut into the mushroom grain of 8mm * 8mm through four-dimensional dicer.
3, add various mushroom grains and soybean oil in complaining and quarrel loudly, be heated to 155 ℃, add successively ginger, green onion, pickle the goat's horn green pepper, fried to golden yellow, add again soya sauce and fry in shallow oil stir-fry after 2 minutes, add soy sauce, sesame, sesame oil, dark reddish brown, white granulated sugar, yeast extract, spice and water, in 90 ℃ of boilings, be incubated 60 minutes, add at last agrocybe essence mixing, can can be produced the finished product sauce with agrocybe peculiar flavour.
Embodiment 4
Prepare assorted mushroom sauce (mushroom odor type) according to following concrete steps:
1, by the various raw materials of following percentage by weight weighing and batching: edible mushroom (dry product) 14%, soya sauce 20%, soy sauce 2%, sesame 0.5%, sesame oil 2%, soybean oil 17% is pickled goat's horn green pepper 11%, ginger 2%, green onion 6%, white granulated sugar 8%, monosodium glutamate 1%, cassia bark 0.05%, anistree 0.05%, spiceleaf 0.1%, white pepper powder 0.08%, cloves 0.02%, lenthionine 0.1%, water 16.1%.
Wherein, described edible mushroom comprises the mushroom of 8 weight portions, the flat mushroom of 3 weight portions, the pleurotus eryngii of 1 weight portion and the coprinus comatus of 2 weight portions.
2, first the removal of impurities of above-mentioned dry product mushroom class, cleaning, then use 8 times water soaking 1 hour, be cut into the mushroom grain of 8mm * 8mm through four-dimensional dicer.
3, add various mushroom grains and soybean oil in complaining and quarrel loudly, be heated to 145 ℃, add successively ginger, green onion, pickle the goat's horn green pepper, fried to golden yellow, add again soya sauce and fry in shallow oil stir-fry after 2 minutes, add soy sauce, sesame, sesame oil, white granulated sugar, monosodium glutamate, spice and water, in 105 ℃ of boilings, be incubated 10 minutes, add at last the lenthionine mixing, can can be produced the finished product sauce with strong mushroom local flavor.
Evaluation analysis embodiment
Local flavor mushroom sauce to embodiment 1～4 carries out sensory evaluation analysis and microorganism detection.
The appraise group that sensory evaluation is comprised of 12 senior appraise persons respectively carries out color and luster, fragrance, flavour, figure and estimates, and evaluation result sees Table 1.Analyses Methods for Sensory Evaluation Results shows that the assorted mushroom sauce delicate flavour of the present invention's preparation is outstanding, and is sweet agreeable to the taste, is rich in unique mushroom Flavor.
Microorganism detection is carried out by standard GB/T 4789, and the main project that detects comprises total number of bacteria, coliform, pathogenic bacteria.This microorganism detection is with reference to the requirement to microbiological indicator of the flavouring-soy-sauce of the microorganism of the non-fermented type semisolid of clause 4.4.2 (sauce) flavouring in " hygienic requirements of DB11/516-2008 semisolid (sauce) flavouring " standard regulation, i.e. total plate count cfu/g≤5000; Coliform MPN/100g≤30; Pathogenic bacteria must not detect, and judge the accordance of microbiological indicator.Microorganism detection result shows that the microorganism detection result of the assorted mushroom sauce of the embodiment of the invention 1～4 all meets standard-required.
Table 1 evaluation analysis result
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, although the present invention discloses as above with preferred embodiment, yet be not to limit the present invention, any those skilled in the art, within not breaking away from the technical solution of the present invention scope, when the technology contents that can utilize above-mentioned announcement is made a little change or is modified to the equivalent embodiment of equivalent variations, in every case be not break away from the technical solution of the present invention content, any simple modification that foundation technical spirit of the present invention is done above embodiment, equivalent variations and modification all still belong in the scope of technical solution of the present invention.
Claims (1)
1. assorted mushroom sauce is characterized in that being made by the component of following percentage by weight:
Dry edible mushroom 10 ~ 16%, soya sauce 15 ~ 25%,
Sesame 0.5%, soy sauce 0 ~ 3%,
Sesame oil 0 ~ 2%, soybean oil 17 ~ 25%,
Capsicum 4 ~ 14%, ginger 2%,
Green onion 4 ~ 6%, flavor enhancement 9 ~ 11%,
Dark reddish brown 0 ~ 0.3%, spice 0.3%,
Flavoring essence 0 ~ 0.1%, water surplus;
Wherein, described edible mushroom is in mushroom, flat mushroom, Asparagus, straw mushroom, pleurotus eryngii, grey mushroom (abalonelike), coprinus comatus, the agrocybe at least three kinds;
Described capsicum is that one or more in the goat's horn green pepper are done, pickled to bright capsicum, conical redpepper fruit;
Described flavor enhancement is one or more the mixing in yeast extract, monosodium glutamate, inosinicacid sodium salt, guanylic acid sodium salt, butanedioic acid sodium salt, white granulated sugar, the edible salt;
Described spice is the mixing of following one or more: cassia bark, cloves, husky ginger, Radix Glycyrrhizae, yellow ginger, anise, Chinese prickly ash, pepper, spiceleaf, black green pepper, tsaoko, nutmeg, fennel seeds or its essential oil that extracts;
Described flavoring essence is edible mushroom essence;
Described assorted mushroom sauce makes by following steps:
1) the various raw materials of weighing and batching;
2) first with dry edible mushroom removal of impurities, cleaning, be soaked in water 1 hour, be cut into granular;
3) add edible fungus granules, soybean oil, be heated to 105 ~ 155 ℃, add successively ginger, green onion, capsicum, fried to golden yellow, add again soya sauce and fry in shallow oil stir-fry after 2 minutes, add soy sauce, sesame, sesame oil, dark reddish brown, flavor enhancement, spice and water, in 90 ~ 105 ℃ of boilings, be incubated 10 ~ 60 minutes, add at last the flavoring essence mixing, can.
2, assorted mushroom sauce according to claim 1 is characterized in that: described edible mushroom comprises the mushroom of 5 weight portions, the flat mushroom of 2 weight portions, the straw mushroom of 1 weight portion, the grey mushroom (abalonelike) of 1 weight portion and the agrocybe of 2 weight portions.
3, assorted mushroom sauce according to claim 1 is characterized in that: described edible mushroom comprises the mushroom of 3 weight portions, the flat mushroom of 2 weight portions, the straw mushroom of 1 weight portion, the grey mushroom (abalonelike) of 1 weight portion and the agrocybe of 1 weight portion.
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